You can cook the bacon by placing it on a rimmed baking sheet set on top of the pot with the potatoes. Just remember that it will be done a lot sooner than the soup and if left in the Sun Oven too long will burn.

Sun Oven Baked Potato Soup


6 russet potatoes (about 3 3/4 pounds) peeled and cut into 1/2-inch cubes

1 large onion, chopped

1 clove garlic, chopped

3 (14-ounce) cans chicken broth

1/4 cup butter

2 teaspoons salt

1 teaspoon freshly ground pepper

1 cup whole milk, warmed

1 cup sharp white Cheddar cheese, shredded

3 tablespoons chopped fresh chives

4 cooked bacon slices, cumbled


Set Sun Oven out to preheat.

In a large pot, combine the potatoes, onion, garlic, broth, butter, salt, and pepper. Cover and cook until the potatoes are tender, about 2 hours.

Coarsely mash the potatoes in the pot until mixture is slightly thickened.

Stir in the warm milk, cheese, and chives. Ladle into bowls and top each serving with bacon.

If your pot is too big to fit in the cooking chamber remove the leveling tray and set a rack on the bottom to create some extra space.

Makes 8 to 10 servings

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